Maison Roland refreshes its autumn offering with culinary innovation

Maison Roland, the brasserie at Shangri La Paris, has refreshed its culinary direction for autumn and winter under the direction of Chef Simon Havage and pastry chef Timothy Lam. The new menu moves beyond the leisurely afternoon drink or lunch to embrace the rhythms of Parisian dining from day into evening, with the restaurant now animated by DJ sets on Friday, Saturday and Sunday nights.

The kitchen’s approach combines classical French technique with contemporary sensibility. Havage has earned his reputation through precision and restraint: nothing overwrought, nothing unnecessary. His collaborations with Lam, whose pastry work brings both technical refinement and playful invention, shape a menu where savoury and sweet feel equally considered. A delicate choux puff dusted with gold leaf, set against porcelain rimmed in cobalt, speaks to the attention that flows through every element of the experience.

The restaurant’s physical setting reinforces its ambitions. Cream and grey panelling, traditional French service pieces, the careful arrangement of glassware and linens all suggest a house that respects its heritage without performing it. Weekday service brings the quieter pleasures of a proper lunch or apéritif, whilst weekends shift gear. The arrival of live music transforms the room into something more animated, drawing a crowd that comes to eat, drink and hear the evening unfold.

Maison Roland operates daily, welcoming guests whether they arrive for a casual midweek meal or a Saturday night out. The Sunday offering remains generous, recognising that the weekend extends beyond Saturday night.

Imagery courtesy of Shangri-La Paris (@shangrilaparis).